Classic Roasted Potatoes and Onions is the ultimate testament to the beauty of simplicity—a humble, rustic side dish that, when executed with care, transforms the most basic ingredients into golden, crispy, caramelized perfection. This recipe is a masterclass in the art of roasting, where Yukon Gold or red potatoes are cut into uniform chunks and tossed with thick onion wedges, then coated in a fragrant blend of olive oil, garlic powder, thyme, and a hint of paprika. As they roast at high heat, the potatoes develop a beautifully crisp, golden-brown exterior while remaining impossibly tender and fluffy on the inside. The onions, cut into thick wedges, caramelize slowly, becoming sweet, soft, and slightly charred at the edges, adding a depth of savory sweetness that perfectly complements the earthy potatoes.
The brilliance of this dish lies in its foolproof technique and the universally beloved result it delivers. The key is in the preparation: cutting the potatoes into even-sized pieces ensures they cook uniformly, and giving them space on the baking sheet prevents steaming, allowing for maximum caramelization. A single stir halfway through the roasting time ensures even browning on all sides. The result is a side dish that is at once comforting and elegant, familiar yet elevated. It pairs beautifully with everything from roasted chicken and steak to meatloaf or simply a fried egg for a hearty breakfast. Classic Roasted Potatoes and Onions is a recipe that belongs in every home cook’s repertoire—a dependable, delicious, and endlessly satisfying accompaniment to any meal.
Why You’ll Love This Recipe:
- Perfectly Crispy Outside, Fluffy Inside: High-heat roasting creates the ideal texture contrast.
- Caramelized, Sweet Onions: Onion wedges become soft, sweet, and slightly charred, adding incredible depth.
- Simple, Pantry-Friendly Ingredients: Uses basic seasonings you likely already have on hand.
- Versatile Side Dish: Complements almost any main course, from roasts to burgers to breakfast.
- Easy, Hands-Off Method: Minimal prep and a single stir during roasting is all it takes.
Ingredients:
For the Vegetables:
2 lbs (about 900g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch chunks
1 large yellow onion, sliced into ½-inch thick wedges
For the Seasoning:
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme or rosemary
½ teaspoon paprika (optional, for color)
For Garnish (Optional):
2 tablespoons fresh parsley, chopped
Instructions:
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup, or lightly grease it with cooking spray or a thin layer of oil.
Step 2: Prepare the Vegetables
Cut the potatoes into uniform 1-inch chunks—this ensures even cooking. Slice the onion into thick wedges (about ½ inch thick) so they roast without burning.
Step 3: Season the Vegetables
In a large bowl, combine the potato chunks and onion wedges. Drizzle with olive oil. Sprinkle with salt, pepper, garlic powder, dried thyme (or rosemary), and paprika (if using). Toss well until every piece is evenly coated.
Step 4: Arrange on Baking Sheet
Spread the seasoned potatoes and onions in a single, even layer on the prepared baking sheet. Make sure they have a little space between them—crowding will cause them to steam instead of roast.
Step 5: Roast
Roast in the preheated oven for 40-45 minutes, stirring gently with a spatula halfway through the cooking time. The potatoes are done when they are golden brown and crispy on the outside, and easily pierced with a fork.
Step 6: Garnish and Serve
Remove from the oven. If desired, sprinkle with fresh chopped parsley. Serve immediately.
Tips:
- Cut Uniformly: Consistent potato size is crucial for even cooking. Aim for 1-inch chunks.
- Don’t Crowd the Pan: Give the vegetables room to breathe. Use two pans if necessary.
- Use a Hot Oven: 400°F is the sweet spot for crispy exteriors and tender interiors.
- Flip Halfway: Stirring ensures even browning on all sides.
- Customize the Herbs: Try fresh rosemary, thyme, or even a sprinkle of grated Parmesan in the last 5 minutes of roasting.
Storage Options:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: For best results, reheat in a 375°F (190°C) oven or air fryer for 5-10 minutes to restore crispness. The microwave will make them soft.
- Freezing: Not recommended, as potatoes tend to become grainy and waterlogged upon thawing.
- Make-Ahead: You can cut the potatoes and onions a day in advance and store them submerged in cold water in the refrigerator. Drain and pat thoroughly dry before seasoning and roasting.
Classic Roasted Potatoes and Onions are a timeless, foolproof side dish that proves the simplest preparations often yield the most satisfying results. With their crispy edges, tender centers, and sweet, caramelized onions, they are the perfect companion to any meal and a staple every cook should master.
